Most Helpful Positive Review

Mar 04, 2015

This was a pretty and tasty supper. I didn't have frozen pineapple, so I used canned. I also left out the nuts and the cheese. There seemed to be too much liquid. I used half the teriyaki sauce and half the broth called for, and that was perfect. Great over rice.

Most Helpful Critical Review

May 19, 2015

I thought this was tasty, but it was way too high in sodium. I read the earlier reviews before making this and adapted after hearing their comments. I only added 3/4 cup of teriyaki sauce and 1/4 cup of chicken broth. I added more veggies such as fresh green beans for added color. I used fresh pineapple not the suggested frozen pineapple. Lastly I mixed 1 1/2 teaspoons of corn starch with a little cold water and blended it into the sauce so it wasn't so runny.

This is a five star all the way. (and I don't give them out willy-nilly.) Two small changes tho...since I didn't have frozen pineapple I used canned chunks. Also since the sauce seemed a little thin for my taste I made an easy fix with a little corn starch and cold water. No big deal there. Without a doubt, we will be having this again.

Excellent! This will be my go-to stir-fry recipe. I did make some changes to make this real-food friendly: I used frozen organic bell pepper slices, home made teriyaki sauce, fresh cut pineapple and raw cashews. When it came time to add the liquid, I did not use chicken broth as I saw no need for it. I would recommend not using it at all. I let the teriyaki reduce slightly and it was perfect. I did not add the cheese as I found it unnecessary. The Sriracha really kicks it up a bit. We served over a bed of brown rice. Very good, will make again!

Liked this very much but even though I simmered it well over 20 minutes, the sauce seemed a little thin. I also did not put swiss cheese on it at the end. Sorry. Couldn't do it. It was delicious without.I also used boneless, skinless chicken thighs.

I tried this recipe last night and would give it 5 stars except that I need to modify the next time. I added a lot more veggies since we love them and I had left over from the previous night - so besides the peppers and onions, we had yellow squash and asparagus. Yum!
I felt the sauce was too salty for my taste, so next time I will drop the chicken stock and use water - and make sure the temperature stays high enough to reduce in 15-20 minutes.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.